MIXED VEGETABLE SALAD - NewsChannel5.com | Nashville News, Weather & Sports



Ann Cox/Centennial Medical Center

¾ c apple cider vinegar
¼ c canola oil or olive oil
¼ c Splenda
1 green or orange pepper, chopped
1 Vidalia onion, chopped
1 c chopped celery or 1 (5-oz) can water chestnuts, chopped
1 (15-oz) can small green peas, rinsed and drained
1 (15-oz) can white sweet corn, rinsed and drained
1 (14.25-oz) can French green beans, rinsed and drained
1 (14.25-oz) can wax beans, rinsed and drained
1 (7-oz) jar diced or sliced pimentos, undrained
Salt and pepper to taste

Place vinegar, oil and Splenda in glass bowl and microwave on HIGH until mixture reaches a boil (2-2 ½ minutes).  Set aside to cool slightly.  In a large bowl combine remaining ingredients.  Add dressing and toss to mix completely.  Refrigerate for several hours or overnight.  Stir several times. 

Yields 8-10 servings

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